Essential Púrpura is welcome to the world of Juvé & Camps. A three-voice melody where the Xarel-lo sets the tone. Audacious classicism in its original version
Essential Púrpura is a tribute to Penedès viticulture, which Juvé & Camps has been practicing since 1796; it is an x-ray of its territories, a reflection of the honest communion between Juvé & Camps and the winegrowers with whom we have worked for a long time and who, like us, practice traditional and organic viticulture. Therefore, making a sparkling wine with the most essential Penedès taste, with the three classic varieties of Cava, is our way of thanking them for the work they do all year round in the vineyards, and we let's do it in the best possible way: with a wine that honestly transmits the nature of the Penedès.
The wine: Xarel-lo, Macabeo and Parellada are fermented separately in stainless steel tanks and, after undergoing malolactic fermentation, the wine is blended to achieve the balance and elegance that is the hallmark of Juvé & Fields. Only wines that meet the criteria of freshness and primary character that we look for in our house for these sparkling wines are part of the Essencial. In the calm and serenity of our cellars, the aging process begins and gives birth to a fresh and sparkling sparkling wine. Essential Púrpura spends at least 24 months in bottle on its lees before it is ready to drink.
Aromas and flavors: It is a seductively effervescent cava, with a pleasant and intense aroma, which reveals the charm of fresh, fleshy fruit and a delicate floral background. Gradually light toasty notes appear in the glass, creating a delicious escape from simplicity. With a musical vibration in the mouth, its sweetness gives it an unexpected charm and the acidity adds freshness to the sip.
It is creamy, pleasant and simply exquisite.
Purple Experience: It is a sparkling wine perfect for the afterwork, the aperitif or the unexpected encounter, the extravagance of a day that seemed destined to be just another. Pair it with eggs benedict at brunch time, spaghetti cacio e peppe, salmon tartare with dill, vegetable tempura. And do not forget
a good company.
Technical data: Variety: Xarel-lo, Macabeo and Parellada
Minimum ageing: 24 months Dosage: Brut
Alcohol content: 12% AT (tartaric): 5,7 g/l. Residual sugar: 8,6 g/l.
Service temperature: 7-8ºC